Tapioca 9 Recipes for lovers of practicality

By : admin | 0 Comments | On: May 23, 2021 | Category : Blog, Cooking Tips

Learn how to use this delicacy in your tapioca recipes for sweet or savory!

Some ingredients you do not know are versatile which allows you to indulge in preparing many dishes; such as these tapioca recipes. This flour is a derivative of the cassava bulb. Popular in the world because it does not contain gluten, a perfect substitute for bread.

In a simple and delicious way, just sift the tapioca gum in a pan and choose the filling you like best.

And it can be sweet, with banana, condensed milk, Nutella; or salty, with cheese, ham, peppers.

For example for breakfast, with margarine or a drizzle of olive oil, together with coffee.

Know that you can vary your meals prepare many delicacies with this ingredient; for salty food than sweet dessert. Perfect, right ?!

If you liked this idea, check out these 9 tapioca recipes that Brazilian Recipes has made available especially for you!

We recommend that you also take a look on our facebook page and like it so you will always be updated on our recipes: https://www.facebook.com/ricettebrasiliane.it

Margherita-flavored tapioca pizza

Time: 40min - Surrender: 4 – Difficulty: easy

Ingredients for Margherita-flavored tapioca pizza

1. 1 cup (tea) of tapioca gum
2. Oil for greasing and sprinkling
3. 2 tablespoons of tomato sauce
4. 250 g of grated mozzarella
5. 1 tomato, sliced
6. Fresh basil and oregano to taste

Method of preparation

1. Pass the tapioca gum through a sieve and spread it on a greased non-stick pizza pan and smooth with a spoon. Place in a preheated medium oven for 3 minutes.
2. Remove and spread the tomato sauce, mozzarella and tomato slices on the pasta.
3. Return to the oven for another 8 minutes or until the dough is firm and the cheese has melted. Remove and decorate with basil and oregano. Drizzle with olive oil to serve.

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Tapioca flan with gluten-free and lactose-free vegetables

Time: 40min - Surrender: 6 – Difficulty: easy

Ingredients for tapioca cake with gluten-free and lactose-free vegetables

1. 2 tablespoons of olive oil
2. 1 chopped onion
3. 1 crushed clove of garlic
4. 100g of chopped green beans
5. 100g of diced eggplant
6. (1/2 cup equivalent of 100g) of diced zucchini
7. 1/2 cup carrot (grated)
8. 1/2 yellow pepper in small cubes
9. 1 cup (tea) of diced ham
10. 6 beaten eggs
11. 6 tablespoons of hydrated tapioca starch
12. 1 teaspoon of baking powder
13. Salt, black pepper and chopped parsley to taste
14. Oil for greasing

Method of preparation

1. Heat the oil in a skillet over medium heat and fry the onion and garlic for 3 minutes.
2. Add the vegetables, the ham and brown for 4 minutes, stirring.
3. Let it cool down.
4. I recommend using a blender to blend the eggs with tapioca starch and yeast in order to obtain a homogeneous mixture.
5. Add the sautéed, salt, pepper, parsley and mix with a spoon.
6. Transfer to a medium refractory, I recommend it must be greased so that when it comes out it does not stick to it; and bake in a preheated oven at (180 °), for 25 minutes or until toasted and browned.
7. Remove and serve.

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Tapioca Volcano Cake

Time: 1h30 (+ 1h rest) - Surrender: 12 servings - Difficulty: easy

Ingredients for the tapioca volcano cake

2 cups of granulated tapioca
5 1/2 cups (tea) of milk
3/4 cup (tea) of softened butter
2 cups of tea
4 eggs
1/2 cup of grated coconut
2 cups of wheat flour
1 tablespoon of baking powder
Butter for greasing

Cake Cover Seal

1. 1 1/2 can of condensed milk
2. 2 spoons of butter
3. 2 tablespoons of powdered milk
4. 1 box of sour cream (200 g)

Method of preparation

1. Put the tapioca in a bowl, add 3 cups (tea) of warm milk and mix. Leave to rest for 1 hour.
2. Pour into a blender and beat with the remaining milk, butter, sugar, eggs and coconut.
3. Transfer to a bowl and mix with the flour and a tablespoon of yeast. An important thing is to pour into a greased pan of 30 cm in diameter. Then bake in a preheated medium oven for 40 minutes, when you see that the cake is golden.
4. Leave to cool and unmold.
5. For the garnish, take a pan put the condensed milk, butter and powdered milk over medium heat, stir until it thickens and comes off the bottom of the pan.
6. Add the cream, mix well then let it cool.
7. Cover the cake with 1/3 of the icing. Place the rest in the center hole of the cake and serve immediately.

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Tapioca pudding with strawberries

Time: 1h20 (+ 1h rest) (+ 3h fridge) - Surrender: 10 Servings - Difficulty: easy

Ingredients of tapioca pudding with strawberries

1. 1 1/2 cups tapioca flour
2. 1 cup of grated coconut
3. 350 ml of coconut milk
4. 1/2 cup of milk
5. 5 eggs
6. 1 can of sour cream with whey (300 g)
7. 1 can of condensed milk
8. 2 spoons of butter
9. 1 cup of diced strawberries
10. Strawberries to decorate

Syrup

1. 1 cup (tea) of sugar
2. 1/2 cup of water

Method of preparation

1. For the syrup, put the sugar and water in a saucepan. If you simmer without stirring, it will be easier to make caramel.
2. Pour into a pan with a hole of 24 cm in diameter and sprinkle over the entire base of the pan. Reserve.
3. Put the tapioca and grated coconut in a bowl, cover with the coconut milk and let it rest for 1 hour.
4. In a blender, beat the eggs, cream, condensed milk and butter for 1 minute.
5. Add the tapioca mixture and beat until smooth.
6. Pour into the caramelized pan, place the strawberries on the dough and place in a preheated medium oven in a bain marie for 1 hour.
7. Remove, let cool and refrigerate for 3 hours.
8. It is better to decorate with strawberries before serving it makes it more beautiful and rich.

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Tapioca Coxinha (Tapioca Croquettes)

Time: 1 hour (+ 1 hour of rest) - Surrender: 16 units - Difficulty: easy

Ingredients for Tapioca Coxinha (Tapioca Croquettes):

1. 2 cups of granulated tapioca
2. 3 cups of boiling skim milk
3. 1 beaten egg
4. 1 cup of grated Parmesan cheese
5. Salt to taste
6. Corn starch for sprinkling
7. Oil for greasing

Filling:

1. 2 tablespoons of oil
2. 1 chopped onion
3. 3 cups of cooked and shredded chicken
4. 1 chopped tomato
5. 1/2 cup of parsley
6. Salt and black pepper to taste
7. 1 cup of light cream cheese of your choice

Method of preparation:

For the filling, heat a pan with oil over medium heat and fry the onion for 3 minutes. Then add the chicken, tomato, parsley and sauté for 3 minutes. As soon as you have done the previous process, season with salt, pepper and finally turn off the heat.

When the fire is off, add the light cream cheese to your taste. Reserve.

Take a bowl, mix the tapioca with half of the milk. I recommend you keep stirring while you heat it and add the egg, cheese and salt and let it rest for 30 minutes. Add the remaining milk and mix well until well incorporated. Then let it rest for another 30 minutes.

When the mixture has cooled, arrange the dough on a surface, sprinkled with plenty of corn starch and knead gently, sprinkle it with more corn starch if necessary. Open small portions of pasta with your hands and stuff with the chicken.

Close, shape the legs, place them in a greased pan, side by side so that they do not stick to each other during cooking, and bake in a medium oven, preheated, for 25 minutes or until golden brown. Serve immediately.

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Sweet tapioca with coconut

Time: 25min (+ 2h30 of rest) - Surrender: 10 servings - Difficulty: easy

Ingredients of the Tapioca Cake with coconut

• 250 g of tapioca flour
• 1/2 cup of sugar
• A teaspoon of salt
• 1 glass of coconut milk (200 ml)
• 1 fresh grated coconut
• 1/2 can of condensed milk
• 500 ml of hot milk
• 1 tbsp butter

Method of preparation

Take a bowl and add the tapioca flour. sugar, salt and coconut milk. Then add half of the grated coconut and the milk, little by little, mixing until incorporated.

Transfer to a medium baking dish and let it rest for about 2 hours, after which you have to sprinkle the condensed milk and let it rest for another 30 minutes.

Heat a non-stick pan with the remaining butter and coconut and fry over medium heat until golden brown.

As soon as the fried coconut is ready you have to put them on top of the sweets in the pan and cut into cubes and serve.

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Tapioca cannelloni

Time: 1h10 - Surrender: 6 servings - Difficulty: easy

Ingredients for Tapioca Cannelloni

1. 4 eggs
2. 2 cups tapioca starch
3. 1 1/2 cups of milk
4. a teaspoon of baking powder
5. 1 teaspoon salt
6. Butter for greasing
7. 1 cup of grated mozzarella

Filling

1. 1 bunch of cooked and chopped spinach
2. 3 cups of cottage cheese
3. 2 chopped seedless tomatoes
4. Salt and oregano to taste

Juice

1. 3 spoons of butter
2. 1 chopped onion
3. 2 tablespoons of wheat flour
4. 2 cups of milk
5. 1 box of sour cream
6. Salt and nutmeg to taste

Method of preparation

For the dough, beat the eggs, tapioca, milk, yeast and salt in a blender until smooth. Heat a greased non-stick pan over medium heat, place 1 ladle of pasta and rotate until all the bottom is covered. Let it be slightly brown. Turn the dough and brown it on the other side. Repeat the process with the rest of the dough. Reserve.

For the filling, mix all the ingredients together and set aside. For the sauce, heat a pan of butter and sauté the onion until it wilts. Add the flour and sauté for 1 minute. Then the milk and cook, stirring, without stopping until it has thickened. Add the cream, season with salt and nutmeg, mix and turn off the heat.

Divide the filling between the dough and roll it out, cutting the edges of the dough. Arrange in a baking dish, drizzle with the béchamel, sprinkle with mozzarella and bake in a preheated medium oven for 10 minutes or until golden brown. Remove and serve.

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Tapioca Cake with Condensed Milk

Time: 40min (+ 3h in the fridge) - Surrender: 8 servings - Difficulty: easy

Ingredients for Tapioca Cake with Condensed Milk

1. 2 cups of granulated tapioca
2. 1/2 cup (tea) of sugar
3. 1 teaspoon salt
4. 1 glass of coconut milk (200 ml)
5. 2 packets of grated coconut (200 g)
6. 2 cups of hot milk
7. Oil for greasing
8. 1/2 can of condensed milk
9. Cherries in syrup to decorate

Methods of Preparation

In a bowl, mix the granulated tapioca, sugar, salt, and coconut milk. Add half of the grated coconut and milk, gradually, mixing until smooth. Transfer to a greased 24 cm diameter pan and refrigerate for 2 hours. Unmold onto a plate, drizzle with condensed milk and put back in the refrigerator for 1 hour. Remove, sprinkle with the remaining coconut, garnish with cherries and serve.

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Tapioca pancake with eggplant

Time: 1h20 - Surrender: 5 servings - Difficulty: easy

Ingredients of tapioca pancake with eggplant

1. 6 eggs
2. 15 tablespoons of hydrated tapioca gum
3. 4 tablespoons of cream cheese
4. 6 tablespoons of water
5. Salt to taste
6. Oil for greasing
7. 2 cups (tea) of tomato sauce
8. Grated Parmesan for sprinkling

Filling

1 diced eggplant
1/2 diced red pepper
1/2 yellow pepper, diced
1 diced tomato without seeds
1/2 cup (black tea) of raisins
1/2 cup (tea) of olive oil
1/3 cup (tea) of vinegar
1/3 cup (tea) of chopped walnuts
Salt, black pepper and chopped parsley to taste

Method of preparation

For the filling, in a bowl, mix the aubergines, peppers, tomatoes, raisins, olive oil, vinegar, walnuts and season with salt and pepper. Spread in a pan lined with foil and cover with foil.

Place in a preheated medium oven (180 ° C) for 30 minutes. Allow to cool and mix in the parsley. Reserve. For the dough, beat the eggs, tapioca, curd, water and salt in a blender.

Heat a greased medium non-stick pan, place a ladle of pasta and rotate until all the bottom is covered. Cook for 2 minutes and turn.

Cook for another 2 minutes or until lightly browned. Proceed in the same way with all the dough. Distribute the filling between the doughs and roll up like rollers.

Place in a medium baking dish, cover with the sauce, sprinkle with Parmesan cheese and bake in a preheated medium oven (180 ° C) for 15 minutes. Serve immediately.